Four Season Icebox Dessert

Recipe by Gerry
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • SPRING
  • 34
    cup flour
  • 12
    teaspoon baking soda
  • 12
    cup brown sugar (firmly packed)
  • 34
    cup Rice Krispies
  • 12
    cup margarine (or butter, melted)
  • SUMMER
  • 2
    (8 ounce) packages cream cheese (softened)
  • 12
    cup sugar
  • 3
    eggs (beaten)
  • 2
    teaspoons vanilla
  • 1
    (20 ounce) can crushed pineapple (drain but reserve juice)
  • 8
    drops green food coloring (optional but does make for a 'green summer')
  • FALL
  • 1
    (212 g) package lemon pie filling (NOT instant, you need the 6 serving size, brand sizes likely vary)
  • 34
    cup reserved pineapple juice
  • WINTER
  • 1
    (12 ounce) carton Cool Whip (thawed, I use whipping cream)
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DIRECTIONS

  • SPRING: For base; in large mixing bowl combine all spring ingredients, press into a 9x 13 glass pan.
  • SUMMER: Soften cream cheese, beat in sugar and the beaten eggs - add vanilla, drained pineapple and food coloring - mix well.
  • Pour over spring (base), bake at 350 for approximately 20 minutes until set.
  • FALL: cook pie filling according to directions on package using the 3/4 cup of reserved pineapple juice and enough water to equal liquid called for in the pie filling - when thickened pour over summer.
  • WINTER: When lemon filling is cool, cover with Cool Whip or whipping cream about 1 - 1 1/2 inch thickness.
  • Refrigerate until ready to use.
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